8 People / 90 Mins

Smoked Haddock Kedgeree Scotch Egg

By Scott Fairweather of The Black Swan, Kirkby Stephen

Smoked Haddock Kedgeree Scotch Egg

Ingredients

  • Kedgeree mix
  • 75g butter, diced
    3 shallots, peeled & finely diced
    1 tbsp curry powder
    2 garlic cloves, peeled & grated
    1 tbsp turmeric
    1x Bay leaf
    500g basmati rice
    2 Litres fish stock, warm
    500g smoked haddock, cooked, cooled & flaked
    Cream cheese
  • Scotch Egg
  • 10 eggs
    Flour
    Panko breadcrumbs
    Oil for frying
  • Curry mayonaise
  • 100g mayonnaise
    1 tbsp curry powder
    1 tbsp turmeric
    1 tbsp honey
  • Pickled raisins
  • 1kg raisins
    400g white wine vinegar
    100g caster sugar
  • Smoked haddock pate
  • 100g smoked haddock, cooked, cooled & flaked.
    juice & zest of 1 lemon
    1 tbsp cream cheese
    1 tbsp crème fraiche

Method

Head chef at The Black Swan, Scott Fairweather, shares his Smoked Haddock kedgeree scotch egg recipe, a long-standing classic he’s taken 10 years to perfect!

Kedgeree

Melt the butter in a large saucepan, add the shallots, garlic & spices & cook gently until softened.

Add the rice to the pan & cook like a risotto, adding small amounts of fish stock at a time & stirring continuously until the rice is fully cooked through.

Pour out onto a baking tray & allow to cool.

Transfer into a mixing bowl, flake in the smoked haddock, then add cream cheese, 1 tbsp at a time to achieve a consistency similar to sausage meat, (the mix should be neither sticky or dry) then season with salt & reserve.

Curry mayonnaise

Mix all ingredients until smooth.

Pickled raisins

Boil the vinegar & sugar for 5 minutes to dissolve, pour over the raisins whilst hot & leave to pickle at room temperature for 2-3 days. (The leftovers will last for weeks in a sterilised jar)

When needed, drain a large handful of the pickled raisins onto a chopping board & roughly chop.

Mix with a pinch of sea salt & olive oil to achieve a chutney consistency.

Smoked haddock pate

Mix all ingredients together & beat to a coarse pate, season to taste.

Scotch eggs

Soft boil 8 eggs in boiling water for 6 minutes, plunge into iced water & carefully peel.

To assemble the scotch eggs, flatten a large tbsp of kedgeree mix in the palm of your hand, place a boiled egg in the centre & carefully wrap the mix around to form a perfect circle. (this is easier when wearing disposable gloves!)

Once all the eggs are made, roll them in flour, beaten egg & panko breadcrumbs

Deep fry at 180 degrees for 5 minutes, until golden. 

To serve

Spoon a generous amount of curry mayonnaise into the bottom of your serving bowls, followed by a tsp of raisin chutney.

Sit the scotch egg on top & finished with the smoked haddock pate.

Created by

Scott Fairweather

Getting on the Top 50s has been a lifetime ambition

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